- Healthier living
- Lactose free
- Dairy free
- Nut free
Serve chargrilled salmon with crunchy slaw and sweet potato chips for a super easy, veggie packed meal that is ready in under 30 minutes.
- Serves4
- Cook time25 minutes
- Prep time5 minutes
Ingredients
- 750g pkt McCain Sweet Potato Straight Cut Chips
- 2 tbs Coles Extra Virgin Avocado Oil
- 4 salmon fillets, skin off
- 350g pkt Coles Kaleslaw Salad Kit
- 150g Brussels sprouts, thinly sliced
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange the chips in a single layer on the lined tray. Bake for 20-25 mins or until the chips are crisp and heated through.
Step 2
Meanwhile, heat a chargrill on medium. Drizzle salmon with 1 tbs of oil. Season and cook on grill for 2-3 mins each side or until cooked to your liking.
Step 3
Prepare the salad kit in a large bowl following packet directions. Add the Brussels sprouts and remaining oil and toss to combine.
Step 4
Divide the Brussels sprout mixture and chips among serving plates. Top with the salmon and serve immediately.
Salmon with kale and brussels sprout slaw
- Serves4
- Cook time25 minutes
- Prep time5 minutes
Ingredients
- 750g pkt McCain Sweet Potato Straight Cut Chips
- 2 tbs Coles Extra Virgin Avocado Oil
- 4 salmon fillets, skin off
- 350g pkt Coles Kaleslaw Salad Kit
- 150g Brussels sprouts, thinly sliced
Description
Serve chargrilled salmon with crunchy slaw and sweet potato chips for a super easy, veggie packed meal that is ready in under 30 minutes.
Method
Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper. Arrange the chips in a single layer on the lined tray. Bake for 20-25 mins or until the chips are crisp and heated through.
Step 2
Meanwhile, heat a chargrill on medium. Drizzle salmon with 1 tbs of oil. Season and cook on grill for 2-3 mins each side or until cooked to your liking.
Step 3
Prepare the salad kit in a large bowl following packet directions. Add the Brussels sprouts and remaining oil and toss to combine.
Step 4
Divide the Brussels sprout mixture and chips among serving plates. Top with the salmon and serve immediately.